Ice Cream Aging

Ice Cream Aging
Ice Cream Aging

After homogenize, the next step of ice cream processing is age the mix. The mix is aged in the Ice Cream Aging Vat. Ice cream mix is aged at 40°F (5°C) for at least 4 hours or overnight. Aging the mix cools it down before freezing, allows the milk fat to partially crystallize and the gives the proteins stabilizers time to hydrate. This improves the whipping properties of the mix. Continue reading Ice Cream Aging

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